Foxtail millet/ Thinai/ Korra is a grass grown (planted species) for human food (consumption). This forgotten ancient treasure is loaded with so many health benefits that its inclusion in our everyday diet is a bliss. Foxtail millet is rich in fiber, protein, iron, calcium and potassium. Thinai millet is gluten […]
Moong dal sundal/ Pasi paruppu sundal is a healthy and delicious snack that can be easily made in just 20 minutes. Navaratri is not complete without sundal (legume based snack) so here is again one such variety of sundal that can be made very quickly. This sundal requires no soaking […]
Green chana or Hara chana or choliya is one variety of chana from the legume family that is light, little sweet and yummy to taste like any other desi chana. This chana is green in color as it is picked at a much earlier stage hence not artificially colored. So […]
Karamani/ Black eyed peas sundal is one such delicious and easy to make snack or as naivedyam. This sundal preparation does not involve much of work as the cooked peas just needs tossing in masala along with tempering. Super easy right just like any other sundal recipes. So you can […]
Kalkandu pongal is one such variety of sweet pongal made with rice, moong dal and kalkandu/ rock sugar candy as the name suggests. I had already posted the traditional sakkarai pongal recipe last year in the blog so wanted to post something different most impotantly without using jaggery so I […]
Sakkarai pongal/ Sweet pongal/ Chakkara pongali is a delicious sweet recipe popularly prepared in South India during festivals. Sweet pongal/ sakkarai pongal is prepared with rice, moong dal and jaggery. Adding ghee, cashews and raisins enhance the taste of this dish even more. Sweet pongal holds top priority along with […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
